1. In large shallow glass dish, place chicken tenderloins.  Pour buttermilk over chicken; cover with plastic wrap and refrigerate, at least 1 hour and up to 6 hours.
2. In small bowl, beat eggs.  Set aside.  In separate small bowl, combine bread crumbs, Macadamia nuts, coconut and jerk seasoning.  Set aside.  In third bowl, make dip by combining honey, Dijon mustard, lime zest and lime juice.  Set aside
3. Place flour on plate.  Remove tenderloins from buttermilk; coat each in flour and then dip in egg.  Roll each piece of chicken in crumb mixture, pressing down lightly to ensure even coating.  Transfer to second plate and let rest for 1/2 hour before cookin.
4. In heavy skillet over medium high heat, warm half of the canola oil.  Place chicken tenderloins in pan and cook, turning once, until golden brown and crispy, about 3 minutes per side.  Remove to a second plate covered with paper towels to drain.  Repeat process until all of the chicken is cooked, adding oil as necessary
5. Serve chicken with dipping sauce. Chicken may be made ahead of time and frozen or refrigerated.  Reheat in 375ºF oven for 10 minutes if refrigerated, or 15 minutes if frozen.

Recipe courtesy of the National Chicken Council

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